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Decoction of Barley
From Twentieth century home cook book, 1905
Serves 4
Soothing and nourishing; used as a diluent drink in fevers and inflammation of mucous surfaces.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
62Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein1.8 g
Carbohydrates14 g
Fiber2.8 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium55 mg
Calcium21 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate4.1 mcg
Choline6.7 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 158. The excerpt below is the record exactly as published.
Decoction or Barley. — (Barley water.) Wash 2^ ounces of pearl barley, then boil it in j4 pint of water for a short time. Throw this water away, and pour on the barley 4 pints of hot water
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